Eat better not less with our plant-based lunch recipe!
Add the mushroom to a bowl, cover with boiling water and leave to soak for 20 minutes. Meanwhile, heat 1 tbsp of olive oil a frying pan, add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min.
Tip the black beans and oats into a food processor and blitz until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the miso, breadcrumbs and cooked onion mix. Strain and finely chop the porcini mushrooms and add those (keep the liquid for soup or risottos). Season and roll into 12 balls and chill in the fridge.
Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. Combine one part quinoa with two parts water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes (small amounts of quinoa will be ready closer to 10 minutes; larger amounts between 15 to 20). Reduce heat as time goes on to maintain a gentle simmer.
Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork. Season with salt, to taste.
Serve the meatballs and quinoa with cucumber, carrots, a dressing of your choice and sprinkle sesame seeds on top.